Creamy Mushroom One-Pot Pasta
This creamy mushroom pasta is a savory comfort classic that comes together in just one pot. Featuring a velvety sauce made from full-fat coconut milk and nutritional yeast, it combines button and oyster mushrooms with sun-dried tomatoes and fresh spinach for an intensely flavorful meal that is quick enough for busy weeknights.
Instructions
- 1
Heat olive oil (1 tbsp) in a large pot over high heat. Add shallots (2 medium), garlic cloves (6 clove), and red chilli (1 fresh) and cook for 3 minutes until lightly golden.
- 2
Add vegetable broth (2.5 cup), canned full-fat coconut milk (1.67 cup), button mushrooms (5 oz), oyster mushrooms (10 oz), fusilli (16 oz), sun dried tomatoes (0.25 cup), nutritional yeast flakes (2 tbsp), soy sauce (1 tbsp), sweet paprika powder (1 tsp), salt (1 tsp), and ground black pepper (1 pinch) to the pot.
- 3
Bring the mixture to a boil, then lower the heat to medium-low. Simmer partially covered for about 15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.
- 4
Once the pasta is cooked, stir in fresh spinach (4 cup) until it is just wilted. Taste and adjust salt and pepper if needed.
- 5
Finish with a squeeze of [to_garnish lemon] and top with [to_garnish fresh basil] before serving.
Nutrition Facts
Per portion